Saute the mushroom in a little bit of water until cooked through, drain and set aside.

Saute the mince until browned, if any fat in the pan, just rinse off under hot water and return to the pan. Return mince to heat and add garlic and stir through the mince. Add tomatoes, tomato puree, paste, basil, stock and cooked mushrooms and stir through. Bring to the boil and then turn down and simmer for 10 minutes. Add the cottage cheese and pepper and stir through. Simmer for a further 5 minutes.

Spray an ovenproof dish with cooking spray. Place a layer of lasagne sheets on the base of the dish and some meat mixture. Continue layering the sheets and meat sauce, ending with the meat sauce. Sprinkle with combined cheeses and bake on oven at 180*C for approximately 40 minutes.